Parboiled Rice is rice that has been soaked in water and steamed or boiled before being milled, resulting in a light yellow color and higher nutritional value. Parboiled rice production process: 1. Soaking: Soak the rice in water until the moisture content is about 30-40%. 2. Steaming/Boiling: The soaked rice is steamed or boiled until cooked. 3. Drying: The steamed rice is dried. 4. Milling: The dried rice is milled to remove the husk. Properties and benefits of steamed rice: Light yellow color: Because nutrients from the rice husks are absorbed into the rice during soaking and steaming. High nutritional value: Steaming rice helps increase some vitamins and minerals. Less Breakage: Steaming helps to reduce the amount of breakage in the rice during milling. Long shelf life: Parboiled rice is more resistant to insects and can be stored longer than white rice. Fruit ability: Parboiled rice is more friable than white rice. Steamed rice in Thailand: Steamed rice is popular in Thailand both at the household and industrial level, especially in the Northeast and North of Thailand where sticky rice is often steamed.